How to Make a Vegan Hazelnut Stuffing
Posted on October 22 2018
As Autumn finally arrives and the days turn chilly, it’s once again time to begin planning those famously celebrated Sunday roasts. Whether you’re partial to partridge, charmed by chicken or a lover of lamb, there’s one factor in a roast dinner that’s always required - the stuffing!
If you’re anything like us, stuffing is so popular at the dinner table that you’ll be making double quantity…but we’re not complaining! Why not try something deliciously special and raise your stuffing standards? We’ve come up with a recipe that uses ingredients harvested from your Hazel tree and is truly a feast for the senses! It’s also vegetarian and vegan friendly, so everyone around the table can enjoy it!
2 large onions
50g chopped hazel nuts
50g coconut oil
150g of dried apricots
180g of fresh breadcrumbs
1 tbsp golden flaxseed
The zest and juice of 1 lemon
20g fresh cranberries
A handful of fresh sage
1. In a pan, soften the onions in the coconut oil over a medium heat. After the onions turn translucent, throw in the sage, hazelnuts, cranberries, lemon zest and apricots. When the mixture becomes fragrant, add the lemon juice, flax and breadcrumbs.
2. Oil an oven-proof dish and set aside. With 2 dessert spoons, shape your stuffing mixture into balls and fill the dish. You could also use this mixture to stuff your chicken (or any other roasting bird), or to bake inside pastry as a marvellous vegetarian Wellington alternative!
3. Bake at 180C for 30 minutes until golden brown. Then serve hot or cold. This stuffing can be stored in the fridge and ready to use for up to a week.